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Cabbage Roll Soup Recipe. Copyright © 2021 Terence Carter / Grantourismo. All Rights Reserved.
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5 from 2 votes

Cabbage Roll Soup Recipe

This cabbage roll soup recipe makes a comforting soup inspired by the Russian cabbage rolls called golubtsy. It is by no means an authentic Russian dish. My Russian grandmother did not make this, nor did my mother. In fact, my baboushka is probably rolling in her grave, but this cabbage roll soup is incredibly delicious, rich, and hearty.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Main Course
Cuisine: Russian
Servings: 4
Calories: 428kcal
Author: Lara Dunston

Ingredients

  • 1 cup jasmine rice steamed
  • 400 g red cabbage grated or finely sliced
  • 2 tbsp neutral cooking oil
  • 150 g onion finely chopped
  • 2 cloves garlic finely chopped
  • 100 g carrot finely grated
  • 150 g minced pork
  • 2 tsp sea salt or to taste
  • 1 tsp black pepper
  • 2 tsp ground paprika
  • 1/4 tsp chilli powder
  • 1 tsp sugar optional
  • 2 bay leaves
  • 400 g tin of crushed tomatoes
  • 1-2 litres of water
  • 2 tbsp fresh dill or parsley

To Serve

  • sour cream
  • gherkins
  • fresh dill or parsley

Instructions

  • If you don’t have any leftover steamed rice you can use, in a rice cooker steam one cup of jasmine rice and three cups of water (or follow your rice cooker instructions).
  • Fill a medium sized pot with hot water, bring it to boil, add the grated or finely chopped red cabbage and a pinch of salt, and boil until the cabbage is soft, then drain.
  • While the cabbage is boiling, in a flat-bottom round wok, fry pan or skillet, heat the cooking oil and sauté the finely chopped onion, garlic and carrot on low until the onion and carrot are soft and fragrant.
  • Add the minced pork, turn the heat to medium-high and stir-fry, combining well to break up any clumps, then add the salt, black pepper, paprika, chilli powder, sugar (optional), and bay leaves, and continue to stir-fry until well-combined.
  • Add the cooked rice and continue to stir-fry, combining everything well, as if you’re making fried rice, ensuring that the rice is separated and coated with the spices. If needed, add a splash of cooking oil.
  • Pour in the can of crushed tomatoes, stirring to combine well, then add one litre of water, and leave to simmer for 10 minutes. Stir frequently, adding water if necessary, as the rice will continue to expand.
  • Lastly, add the cooked cabbage, stir to combine, simmer for another 5 minutes, then taste and adjust the seasoning to your palate, adding more salt, spices or sugar if you like.
  • Just before serving, sprinkle in a tablespoon of fresh dill or parsley, ladle the soup into bowls, top with a dollop of sour cream, sprinkle on more fresh dill or parsley, and serve with dishes of gherkins (dill pickles) and rye bread.

Nutrition

Calories: 428kcal | Carbohydrates: 60g | Protein: 14g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 1367mg | Potassium: 871mg | Fiber: 7g | Sugar: 12g | Vitamin A: 6062IU | Vitamin C: 71mg | Calcium: 123mg | Iron: 3mg